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Game Terrine

This is not so much a precise recipe than a concept, a base for improvisation. I expect that no two of these game terrine will ever be the same, but they will all be rather nice as a starter, or as a...

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Sexy Salads

We love sexy salads, by which I mean complex salads with layers and multitudes of flavours, colours and textures. The in-house joke is to quickly make a salad but these are of course anything but...

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Fish Soup

This is a lovely meal, but as most good soups go, it is not quite a one pot wonder. It pleased the good wife last night though, what more can I ask? Then she took photos almost more delicious than the...

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Sexy Soups

Following on with the theme and tone set by the Sexy Salads article, this is about Sexy Soups. Soups which surprise, which take you on a journey of discovery through different colours, textures and...

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Winter Warmer

A lovely little winter warmer dish, quick and easy to make with winter vegetables: Parsnip and potato mash with seared Duck breast, served with mixed cabbage stir-fry and sage butter. Begin by getting...

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Smoked Haddock with Lentils Ragout

Pretty quick and easy to prepare and very satisfying on a cold day: Poached smoked Haddock with a poached egg, served on a bed of green lentil ragout. For the lentil ragout, finely dice a medium-sized...

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Slow Wonders

This is another one of those concept dishes rather than an actual recipe. The concept here is to go over the Farmer’s Market on a Saturday morning or stumble into the local butcher’s shop, then...

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My Lazy Chicken

I am not sure if this is a concept or a recipe since it has seen so many variants over time, but it always comes out as a finger-lickin’ and lip-smackin’ success. This dish was originally inspired by...

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Oriental Occidental Lamb Ragout

Here’s a lamb ragout, rich in the flavours of the Orient and Occident, and dead easy to make. It is impossible to make this the right amount for one or two portions, so let’s make three portions....

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Lamb Kebabs

Here’s another fantastic excuse for a bowl of saffron Basmati rice.  I use lamb leg slices for the kebabs; one thick slice will be enough for two portions. Remove skin, bone and excess fat, dice the...

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Baked Cod with Tartar Sauce

Simple, quick, classic and everybody loves it: baked cod with tartar sauce, served with steamed potatoes or fresh white bread. First, take the fish out of the fridge and leave to get closer to room...

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Poached Chicken Breast with Beurre Blanc Sauce

There’s a reason for the great classic recipes to be among the great classics, and this is one of them: a poached chicken breast, served with a Beurre Blanc sauce alongside anything suitable: freshly...

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